This was definitely not the first time that I've ever attempted making an egg pie. The very first was way back in my college years, when I made one for a friend's birthday. Over a decade after, I regained my passion for baking. As you may know, I had not been into cooking and all that stuff for the longest time until I got here in Albany. My way of living, daily routines, environment, practically everything, had greatly changed since I moved here. Anyway, I wouldn't tackle that topic further.
I actually have two boxes of duck eggs in the pantry which have been kept seating there since last week.
I've heard quite a lot of renditions of this classic love song from various artists, both foreign and local, yet I still feel spellbound every time I listen to it. To me, this must be the best musical arrangement for a duet of all time. I love how the melody perfectly complements the lyrics.
Over the last few days, this song has once again captured my senses, through a single post on my Facebook feeds page. It was a music video linked to YouTube of a Korean ballad singer K.Will with Charice Pempengco, singing a duet of the song "Endless love". I am no Charice fan, though I've always admired her talent, but certainly, I loved how she beautifully sung the female parts of the song. She showcased her own style and did not try to mock another artist. As for the male part, his voice sounded like that of Brian McKnight on the first few stanzas which I find impressive.
The song has been around for decades since it was first released in August 1981, as original motion picture soundtrack from the movie of the same title, which starred Brooke Shields. Diana Ross and Lionel Richie were the first to record the song.
In 1993, Mariah Carey made a remake of the song with fellow soul singer Luther Vandross, that made her the most played musician on the radio towards the end of the year and in 1994.
In the recent year, promising singer and Philippines' pride Charice Pempengco gave a whole new approach to the song. I couldn't find a suitable code to embed the video here. Just click the link and prepare to be carried away by the music.
At long last, I've finally learned the trick of putting two images side by side in my blog. For sometime, it had been puzzling me. Tried every possible tutorials I could find on Google but didn't quite help. It took me hours and a lot of trial and error attempts. Somehow I was beginning to lose my patience with the html codes. But, I didn't stop until I figured it out myself. The photos above are the cakes I made for our Baby Charmelle's birthday held on Sunday, October 17.
Our inaanak, Baby Charmelle, has recently celebrated her first birthday last Saturday, October 16. And I thought of making this presentation as my way of saying how adorable and bubbly she is, through the help of another friend who is more knowledgeable than I am on stuff like this. Quite fortunately, I had managed to complete the project ahead of time after a few revisions on some transitions.
Voila! Here's the finished product. I have posted the same video on my Facebook account for her parents and our fellow god parents to see.
One of the many perks we got from Betterpan. Being a photo aficionada myself, I didn't want to miss out the fun of it, for the first time. Yes, it's a shame to admit but really, I never got the chance to experience it since I'd moved to Australia two years ago. And I knew without a doubt it was gonna be a hit at the reception party. I could imagine our guests coming back begging for more and more shots in the booth.
It wasn't until we were heading toward the last couple of weeks (prior the wedding) when the name Happy Snapper was brought up by Kelly. That time she was asking us to submit some photos that we would want to use for our personalized print outs. As expected, the first layout that was sent to us had to be revised. I had to specifically give them instructions on what theme font to use and the manner how I want our names and wedding date to be written on the tarp. They got it right on the first revision. Unfortunately, not for the case of print out layout. We needed to send it back three times before it was finalized the way we wanted it to appear on the paper. I commend them for doing what they had to do in such a short period of time, imagine we had less than 2 weeks left to do all those revisions.
On The Day - Without a doubt, our guests, both young and old, did enjoy it.
Supplier – Dr. Pad c/o Betterpan Catering Services
Rating –10.0
The bridal car service had been originally included into our agreed package with Betterpan. It was a classic white Benz C220 sedan, which I supposed then, was quite a decent one. We settled on that choice, purposely, just for a period of time, as I knew sooner than later, we could still get an alternative.
And I was right.
A few months prior the wedding, two of my best buddies had pledged to sponsor my bridal car. It was an offer too good to refuse, so without another thought I said yes. The next thing I knew, I was left utterly torn between 1947 Jaguar Mark V and 1930 Cadillac. Before I could even resolve my indecision, I needed to coordinate, firstly, with Betterpan and/or Kelly. Apparently, they did grant the upgrade from the classic Benz to a vintage Jaguar, however, it incurred an amount much more than I had expected. Kelly explained the procedure of having to hire it out from another party and then adding its cost on top of our package. Much to my delight they’d given us some percentage cut off the original rental fee for the car I had chosen – 1947 Jaguar Mark V.
On the day – It felt like, reflexively, my chin dropped and my mouth opened in astonishment when the sight of the ivory cream vintage car caught my eyes. I was then at the lobby of the Crowne Plaza while Rupert and Kenneth beckoned me for a few final, top view shots. Soon after, I was literally at a snail's pace, as I treaded my way down the flight of stairs heading to the door. As I got closer to the car, my amusement was even more overwhelming. For a moment, it felt like I was day dreaming…
On our way to the church, I had the chance to open up a conversation with the driver. Intentionally, I wanted to distract myself because I could feel my hands getting cold already. Somehow I felt a little disappointed that I didn’t get as much time to enjoy the travel, given that Christ the King was just within the vicinity.
We did have more than enough shots with the car at the CTK church compound right after the ceremony, except that, our coordinators had to cut it short because we were running out of time. The mass itself had consumed the remaining minutes intended for the pictorial. And the car had to leave at 12:15PM; otherwise, we had to pay additional Php2,500 for the succeeding 15 minutes. As a consequence, we opted not to have any more shots at the reception venue with the car. In fact, we had exceeded 10 minutes but the driver said it was all right. We invited him to join us and have lunch but he refused courteously. Little did I know that the same person who was driving the car was the same person who actually owns it, and his name was Dr. Pad.
Final Detailing – As previously posted, this was done at the venue, alongside with food tasting. Instead of the large 10-seater table, only a medium-sized one for eight was set up to give us a picture of how it will more likely be arranged on the day. I couldn’t quite imagine the size of the actual table, but I supposed it won’t be too crowded to fit in 10 people. I, for myself, loved the contrast of blue and orange ribbons that were tied alternately on each tiffany chairs. I wouldn't want my bridesmaids dresses to be masked by the same color as the chair's ribbon. The long vase centerpiece stood bare at the center without any flower arrangement. But Kelly had given her word to send me photos of lighted pillar samples and floral arrangements for guest tables that we could choose from.The table setting was nice, simple yet elegant. Somehow, I couldn't clearly picture out how the whole place would be like when decorated with our theme colors and flowers. The rest of the details remained something to ponder in my imagination.
On the Day – To be honest, Hubby and I were both awestruck upon seeing the transformation of a seemingly boring clubhouse to an impressive and nice-looking setting. The first thing that caught my attention was the lighted pillar. It looked so startling with combination of orange, white and peach fresh flowers; the lighting effect under the table gave a more dramatic glow to the orange-colored cloth with white overlay. Fresh floral centerpieces adorning the long tables for our principal sponsors were likewise beautiful, not to mention those loose petals which seemed to me like they had been dropped by some angels from above. Guest tables, on the other hand, were equally elegant unlike the first time I had seen one at the final detailing. Everywhere I looked, I could see fresh flowers and stimulating colors of blue and orange. It was a like a place in wonderland maybe that I had never bee before, just so perfect.
I was surprised to see the 3-tier fondant cake that my sister made placed side by side with our cake for cutting. I remembered having to ask them to lend us a cake stand just a couple days before because my sister so wanted her cake to be up there. Fortunately they allowed us, no deposit or rental fee at all. I had not given close attention to the details of the buffet table during the program, but I had seen some photos and to me it looked nice; elegant skirting, lighting and some ornaments of dried twigs in pots. What I loved most was how they setup the chocolate fountain table, in such a way that it would certainly seize the interest of anybody; all the dippers arranged attractively on a stand.
One of the many benefits we had gained in booking Betterpan was the privilege of creating our own set of menu without actually altering the cost per plate that we had initially agreed upon. Having been presented with a list of buffet menus to choose from, Hubby and I picked out the ones that we reckoned would suit our taste buds. Of course we had to consider what would satisfy our guests, since most of them are from Batangas and Bicol; places where home-cooked meals are mostly favored than catered. It was a tricky task, I would say. It was like the experience of dining in a restaurant for the first time where we order something we actually don’t know what it tastes like yet we still have to eat it. Quite unlikely to happen in an event such as ours, explained by Kelly, for they will be providing a food tasting once we’re in Manila prior the wedding.
Food Tasting – We did this on the 8th of July, a couple of weeks left before the big day. It was actually done simultaneously with the final detailing at our reception venue, Acropolis. Miss Lorna of Betterpan was there to assist us and so was our coordinator, Kelly. What they had brought at the site were only the ones we had chosen and therefore there was no way that we could have at least made any point of comparison with other selection. Miss Lorna apologetically gave explanation about having to substitute creamed dory over the steamed lapu-lapu that we had originally preferred. The reason was plain and simple, dory costs cheaper than lapu-lapu. Nonetheless, almost all of our choices, except for the baked creamy chicken that we had to change to teriyaki due to its slightly bitter after-taste, turned out all delectable. I personally loved the lengua con champignon. I just had a few comments about the leche flan, which to me looked saggy and somehow deficient in rich custard taste, if I were to compare it to my mother-in-law’s recipe.
On The Day – We didn't get to ask as much feedback as there had been said from everyone who was present at the reception party. But some of our immediate families had given compliments about how Betterpan did an excellent job. Well that made me feel relieved, I must say, after all I’ve been worrying about what they had to say.
On the whole, I would like to commend Betterpan for providing us and all our guests a sumptuous lunch buffet. The program started a bit late and in some way, I was beginning to be anxious that some of the guests might be starving already and we didn’t want that to happen. Salads were being served on the long table of principal sponsors and parents while we were doing the per table photo session. As soon as we had the last table, Hubby and I hopped on the gazebo. From where we were seated, I could see how our guests seemed to enjoy their meal. I glanced at my mom who was just seated next to our table, scrutinized her expression so I would know if she was pleased or not with what she was eating. And I could tell that indeed, she was. I personally have nothing to say about the food because I barely ate the huge serving they put on my plate, and so did Hubby. It wasn’t until we went back to the hotel and had some take away meals for dinner did we appreciate them.
As I had expected, the chocolate fountain was a blockbuster. The kids and even the kids-alike were absolutely delighted. We had brought over two canisters of wafer sticks and about 5 packs of heart-shaped marshmallows as additional to the dippers, but for some reasons; none of them was placed on the tray. I asked some of my nieces who were the first ones to try it, and they said they didn’t notice any. I remembered endorsing them to the coordination group but I became too busy attending to other stuff after the program that I had already forgotten about it.
I am giving them a rating of 9.0 for the food, based on the aspect of quality and quantity. We've had heard good comments from word of mouth and I guess it just shows how well they did. But from a point of view of someone who has a broad description of the word “taste”, it means a lot of difference. Having knowledge in food technology, the question of whether it is delicious or not, entails a lot of skills. We call it organoleptic or sensory evaluation. And if I were to apply all these principles, rest assured that I wouldn’t be able to give the same rating as I had given them. What I am trying to say is that different people have different preferences, especially with taste. We have our individual definition of what is tasty for us and what is not. In terms of quantity, most of our guests had confirmed that the serving was pretty generous. Some entrees were finished first like the creamed dory and chicken teriyaki, while a large quantity of carbonara had been left over and was given to us to take away. I’m not too sure though how desserts were served because we didn’t get to taste and even see them at the buffet table. I supposed there was not that many on tray.
We actually got their services through the help of a good friend and coordinator, Kelly. She was the one who brought up the name of the company, at the time we had started having discussions about where to hold our reception party. I believe she was/is, in one way or another, allied with the management. It was just amazing the favors she could get them to do for her and/or us.
We had been privileged to have availed of their “special-hassle-free” wedding package. A great deal, indeed. It likewise meant lesser responsibilities for us. At least, we were able to spare ourselves some time to relax without having to be troubled about the entire prep scheme.
Package Rate – our initial booking with them was for 150 people. Hubby and I deduced that we won’t even reach over 130 guests. Later on, as we were getting closer to making the second payment, we had come to a decision. We elevated our number of guests to 200, so as to accommodate additional attendants and the suppliers. The price per plate had gone up to Php1000, which by simple math meant, 200K. I had to make some trivial objection, the first time, for we felt it was a bit too much. Kelly’s convincing powers might have worked efficiently again, I presumed. The next day, she was pleased to inform us that they’ve generously taken 10K off the total. Two thumbs up for that!
Mode of Payment – 20K was all they asked us to shell out, as initial payment. So, as early as September of last year, even if we haven’t had food tasting yet, we booked them already. I know it sounds a bit ridiculous, but there were not that many other options accessible for us. Besides, the words of affirmation from Kelly were proof enough to set aside our uncertainties; and the rest had all remained bygones. Our last and final payment was meant to be settled a month before the event. However, we ended up clearing our balance just the week prior (the wedding). Despite the delay, they remained very considerate; never did they make any follow up email or SMS on the subject, which was good. We made sure though that Kelly knew everything in between.
Communication – if there was one aspect about our transaction with Betterpan which I can consider as inadequate all throughout, it would be the part where there should have been direct dialogue between us and them. As I’ve said earlier, they had been referred to us by our coordinator, long before we actually thought of hiring one. So, from the time we had started considering the proposal, up to the last minute demands/requests on the day itself, Kelly competently performed her job as intermediary; everything that we wanted to raise about, whether it was an urgent matter or not, had to be conveyed first to her. She then had to solely discuss whatever it was to the management, before she could significantly give us a response. And the answers had always been positive, apt and prompt. I believe though that as the client, it would have been proper if we had been introduced formally first to the owner or someone in-charge of the operation before being tossed to another. I have no idea if there was some sort of internal agreement between them and Kelly, for that matter, and I didn’t want to ask either. I just realized that maybe I was a bit too complacent about the whole thing that I seemed to have taken this for granted.
Black and white – most of our preliminary conversations, if not all of them, were documented on emails. Again, these were only between me and Kelly. I remembered she had to revise the package doc a couple of times due to some typo errors. I wouldn’t go any further into the details, for I don’t want to create a plot of some sort, regarding this. What I just want to point out here is the fact that, quite a few pertinent papers, relating to our business deal with Betterpan have not been handed over to us, until now. The whole time we were having meetings before the event, regularly discussing stuff to be accomplished; never had she mentioned anything about those. She did send one file, as far as I can recall, the contract from Acropolis Clubhouse, but nothing else other than that.
Amenities – the “special-hassle-free” package was perfectly jam-packed with cool perks. Here’s the list of the enclosure. I will post corresponding review on each entry to further assess each supplier.
So, why am I giving them a rating of 9.0 and not 10.0?
First of all, I'd like to clarify that none of my personal issues, which I've noted above, had anything to do with this rating. I've tried, as possibly as I could, to be reasonable here and did not let my subjective way of thinking get into the way. It wouldn't be fair for Betterpan's name to be involved in any way into something beyond their control.
Honestly, I could have given them a perfect 10 rating if only I were to rate how they carried out on the day itself, which to me was just remarkable. But this isn't limited to that alone , since the service they had provided us was more like a collection of other services. So, whatever lapses that might have been incurred by one of them, would in one way or the other affect the totality.
Kindly refer to my succeeding posts for a more elaborate evaluation on each item in the amenities section.
Supplier rating, according to Wikipedia, is basically a term used in the business industry to describe the process of measuring an organization's capabilities and performance. Over the years, this system has been merged into the world of weddings.
Successful wedding is collaboration with various chosen suppliers. Without them around, I don’t think weddings, which have now become a way to showcase creativity, art, style and fashion, will continue to progress. They don’t just carry out their services because we pay for them, they actually make our weddings such a dream-come-true, and that we would still want to look back at it, decades after decades.
Key points to better assess our suppliers.
Supplier – Company/Person name Contact Details -- mobile number, website and email address Category – whether they fall on Fashion & Beauty, Favors & Gifts, and so on.
Budget Percentage – cost/price over total funds incurred
Overall Rating – scale from 1 to 10 (10 being the highest), includes good and bad criticisms, in depth review on service, quality and schedule adherence.
A month had sped by in a blur, leaving me still clinging to all the wonderful memories of that one special day. As I look back at every photo, both tagged and posted on my Facebook wall, my heart would always skip a beat with bliss, and the whole thing about it sparks through my recollection very vividly once again.
We may have had stumbled upon inevitable circumstance along the way, where we “almost” had to make the painful decision whether to pursue the wedding or not. Earlier this year when Inay, my mother-in-law, was diagnosed with stage 4 metastatic adenocarcinoma. It was devastating for everyone in the family. What could be more painful than being miles and miles away from someone you care about? Our only hope and deliverance were God’s healing hands. She needed to undergo seven chemotheraphy cycles (the 6th session was done a week before the wedding) which, as an after effect, caused her to go bald. After all the medications that she had to go through, she bravely survived miraculously and looked as healthy as before. The doctors were very pleased to see the improvements with her health condition. And on the day of the wedding, she looked amazingly in shape, in our theme-coloured dress wearing a wig we bought for her. Indeed, God moves in mysterious ways.
Wedding is a wonderful moment to share with family. As the youngest in the family and only daughter to be married in church, I wanted it to be memorable. There was a twinge of pain I couldn’t contain, for I knew, my family will never be whole again. My brother was killed in a tragic shootout eight years ago, that until now, the case still remains unsolved. Apay, that’s how I call my father, passed away in 2004, due to a heart ailment. The pain of missing them breaks my heart into pieces. And while I was walking down the aisle, part of me silently cries in solitude. I did try as much as I could to hold back my tears, but didn’t quite succeed.
Everyone knows how excessively demanding wedding planning and preparation could get, even more challenging for an overseas couple like us. We had gone through a lot of brainstorming, painstaking discussions and, tried as we might not to, petty arguments that had altogether helped us, in one way or the other.
Thanks to the technological advances that we all now enjoy, the answers to my queries were just a Google away. To my W@W community, despite the fact that I hardly ever posted any significant topic to contribute to the group, still, the return of ideas and concepts were boundless. My sincerest gratefulness goes out to the people who have generously extended their helping hands all throughout - members of our family, friends and colleagues. I don’t think our wedding would have happened the way we planned it to be, if it wasn't for their great help.
Today... tomorrow... and all the days of my life, I will never ever forget that once-in-a-lifetime experience of being a bride -- the fun and excitement, stress, sleepless nights. It was all worth giving credit to.
Anekh and I were invited for a special dinner over at my Indian co-worker's house. A few days before that, he made me a chicken curry and special fried rice. I felt so guilty that my scarce knowledge of the Indian cuisine had given me a misleading notion, that all curry-based Indian dishes taste unpleasant, because they are heavily spiced and I just can't stand the smell of too much onion in them. But the minute I tasted the chicken curry he made, my first impression had faded away instantly. Even Anekh had to agree that it was really good, not too strong and not too hot, just perfect. The fried rice, on the other hand, although prepared quite differently from our version, was also appetizing. I loved the cashew nuts, beanettes and sultanas, all mixed together in a reddish yellow rice.
Last night, we missed out usual dining at home to give way for the dinner invitation. I made some pork adobo, to bring over for them to at least have a taste of Filipino dish, although I wasn't sure they will like it. I know I can cook, but most of the time my taste buds don't seem quite cooperative. I oftentimes get unpalatable comments. So, to myself from
When got to their place, the rich aroma had filled the entire room making my stomach grumble. The conventional fire place added to their warm welcoming. Another Filipina was there, Maria, also working at the hospital and happens to be a sister of Anekh's co-worker at Fletcher.
Santa, that's how everyone calls him at work, had been a good friend of mine since he started working at Dome kitchen. We instantly got along well. He can speak a few Tagalog lines such as, "Kumusta", "Magandang Umaga", "Kita nalang tayo bukas" and shockingly even the "P.I." words. He used to work in a restaurant in United Kingdom before with a bunch of Filipinos, where he must have learned those. Unlike my Aussie co-workers who had given me a new name, "Shezza", he, on the other hand, calls me "Miss Tapya". Apparently, he doesn't know where the name had originated and everyone at work keeps asking why he's calling me such. Her wife, Lisha, works at the Albany hospital as a nurse. I believe she used to work in UK before migrating to Australia. They have a 3-yr old son, who is very cute and adorable. He doesn't speak English though but he is so lovable.
The dinner was a feast of authentic Indian foods. The appetizer they served to us really caught my attention. They call it fried "Papadums", thin, crisp crackers or flat bread. Of course there was the chicken curry which has started to become my personal favorite. Another dish they called "Beef Fried" looked similar to adobo, only tasted so much different, more on onion, spices and chili hot, I mean really hot. Fried rice had never been so good with cashew nuts and raisins. I might actually try making it at home.
Dinner was even more filling with casual conversation about work, culture and life in Albany. It felt a lot better to have made new friendships with people who have genuine hearts and intentions.
Went to a dinner party last night over at Kumare's (Geraldine) place, together with members of our household and some Filipino friends.
That was actually the second dinner party that she had hosted in the last couple of weeks. The first one, she said was intended for Anekh and I, as her thoughtful way of wishing us a happy wedding. I had not been able to put up the photos of that event here, but, I did compile them in an album on my Facebook account.
Here are some of the photos taken last night.
L-R: Tia Pusing, Mhine, Geraldine, Winnie, Vivian, Kuya Lito
I still can't get enough of the fun and experience I had earlier with the Mini Cooper convertible. I am an avid fan of cars, the ones I don't quite often see on the roads on a day-to-day basis, one reason why I opted to have a Jaguar Mark V 1947 model as my bridal car.
Lulette, our friend here and previous landlady, recently bought this totally awesome baby, which she now officially calls "Gwapa". Been asking her to come by since we got back in Albany, purposely, for me to take some shots. Finally the long wait was over. Almost dropped my jaw at the first sight. When the roof was being retracted and folded away, I couldn't afford to blink for a second. I had only seen that on movies.
Recently got myself a post-paid plan under Virgin Mobile - a Samsung Galaxy S. I actually wanted an iPhone 4 but due to its runway success over the last couple of months since its release, most of the shops have currently run out of them. I was advised that it might take a few months or so for the new stocks to come. Being an impulsive-compulsive buyer as I am, I can't afford to wait that long. It's now or never.
Galaxy S is likewise powered by Android. Most of the high-end android phones are similar to each other in terms of hardware. This one even looks like an iPhone. I guess that's an understatement. I have yet to discover much of its features in the coming days.
Briefly, the build quality of the phone is pretty cool. It has a 4-inch Super Amoled screen and weighs an amazing 119 grams. It is extremely light and very handy. Certainly nothing to worry about running out of free space because it comes with 16GB internal memory. Texting has never been easier with the new Swype typing method. Simply swipe finger over the letters and let go when the word is done. Samsung has also pre-loaded the phone with quite a few applications, most of these can be downloaded directly from Android market or Samsung Apps store.
This phone truly exceeded my expectation, far beyond my imagination. I look forward to new and exciting ways to use this much better.
Don't you just miss this mouth-watering indulgence?
I must admit, I've been insanely craving for this especially on scorching summer days back in Albany. Even the best selling smoothie from Wendys or the most expensive espreski from Dome will never taste this good.
On our first trip to SM F'view, we didn't let the moment pass without having a visit to Chowking for a scrumptious merienda feast of siomai, king's congee, siopai and of course, halo-halo topped with 2 scoops of ice cream.
How could I forget Changi Airport? Certainly not. It will always remind me of the thrill and excitement of my first time to fly to Australia. Back in November of 2008, I was traveling with Winnie then and everything about the entire journey seemed new and daunting to both of us. It wasn't my first time to board an aircraft and go overseas but the unrelaxed feeling was a bit unlikely . It only passed off when we had our stopover at the massive airport. We would have wanted to see places and shops around but we didn't have much time to, since we only had 3 hours to spend.
But this time around, would 14 hours be enough to explore this huge airport? I don't think so... I still wanna come back for more
This is my second time on this very same spot.
It does look like a huge shopping mall
I so love these power foot massager!
Greens at the airport
Isn't it a good morning after a good and sound sleep
He was starting to get tired of taking photos of me..
This has been a long overdue task. I haven't been able to visit this site for ages, in fact, I nearly forgot owning one.
Our recently concluded wedding have taken most of my time that until now, I still haven't finished uploading photos for our families to see.
Perhaps most people who are connected with me on Facebook have read about this experience of us during our much-anticipated journey back home. The title best explains how it went. I'm just gonna give some highlights here so as to begin my other posts to come soon.
On our way to Perth, a 6-hour travel by land via Transwa coach. We left Albany at 3PM on Sunday the 6th of June.
At Perth International Airport. This was taken around 10PM. We had to stay overnight at the airport for scheduled flight was in the morning.
This was my cabin bag which also served as my pillow. I had to sleep on the bench, covered my face with a cardigan.
That gloomy morning, Monday 7th of June after being denied boarding. Unfortunately, AirAsia did not allow us to go due to Anekh's passport validity. We were left with one best option - to get a new one-way ticket to Manila with Singapore Airlines. That way he'd be allowed to travel.
After sobbing over our denied boarding, I somehow managed to lighten up and just enjoyed our stay at the airport.
Breakfast at 8AM while waiting for ticketing office to open.
The clock says 12:40PM, we had been at the airport for over 12hours already. Our new flight schedule was 4:45PM
My life revolves around what I call priceless treasures - my family, my job, my dreams, my passion for cakes and my penchant for photography. I get bundles of joy from petty details that each day brings. It makes a whole lot of difference when I get to learn a thing or two from matters that are often taken for granted.
